I don’t know who I think I am posting not only one recipe this week but two, two days in a row but these peanut butter chocolate chip pancakes really couldn’t wait.
My son requested pancakes for breakfast Saturday morning and after a lengthy recipe discussion, these peanut butter chocolate chip pancakes were born.
I am calling these peanut butter chocolate chip pancakes Kid Approved because My Kid actually loved them and he is not the easiest of crowds if you know what I mean.
He is a one man peanut gallery who has been giving his poor mother major grief over the ingredients and foods that fill our kitchen.
He wanted pancakes for breakfast and those pancakes came with strict instructions. They should be REAL. They should not involve bananas or applesauce, no oats or replacement flours or anything that resembles a pancake recipe that is modified to make him healthy.
If you don’t believe me about his requests, here’s a quick text conversation between us from Sunday morning regarding my sweet potato latkes:
And I get it. I understand his point of view completely even though I also understand why I choose to lighten up recipes or make use of “healthier” ingredients when I can.
But not everything we eat needs to be complete with replacement ingredients. Unless we have specific allergies, it’s okay to eat the real stuff as part of a real life balanced diet.
I also think that sometimes, it’s more important to figure out to how make some simple, easy recipes from scratch that doesn’t feel like they are from scratch. It’s can be so much better than relying on the packaged, more processed foods (which often involve artificial colors and preservatives) to get our meals on the table.
When he wasn’t looking, I did take my whole wheat flour out from the cabinet to combine it with the regular flour but trust me, the texture and taste is on point.
There’s a scoop of Skoop B-Strong in the mix too for added vanilla flavor and protein but other than that, I consider these peanut butter chocolate chip pancakes real…and healthy.
These pancakes are gluten-free if you use gluten-free flour and even dairy-free if using dairy-free chocolate chips but don’t mention this sentence to my son, he will only make fun of us for all of this free of this and free of that food talk.
- ⅓ cup whole wheat flour (gluten-free if necessary)
- ⅓ cup white flour (gluten-free if necessary)
- 1 scoop Skoop B-Strong (or use vanilla flavored protein powder of choice)
- ¼ cup peanut butter
- 1 organic egg
- 1 teaspoon baking soda
- ¾ cup almond milk
- ¼ cup or more mini chocolate chips (dairy-free if necessary) -
- Combine the flours, Skoop and baking soda in a bowl.
- Add the remaining ingredients except for chocolate chips and mx well.
- Stir in chocolate chips.
- Lightly grease a nonstick skillet that you would use for pancakes and heat on medium heat.
- Spoon pancake batter onto pan ( I fit two good sized pancakes on my pan at a time) and cook each side for about 1 or 2 minutes (really depends upon your pan and stove type).
- Serve warm with syrup and extra chocolate chips.
Reheat pancakes in the toaster oven for one or two minutes for best texture results.
Kid Approved Peanut Butter Chocolate Chip Pancakes #breakfast #pancakes @healthyskoop… Click To Tweet
Favorite kind of pancakes?
Favorite restaurants/place to order pancakes?
If you have kids, do they chime in on what kind of foods you make for them?